1. Bring a large pot of salted water to a boil over high heat. Add the spaghettini and cook until al dente. Drain.
2. In a large serving bowl toss the pasta with the asparagus pesto. Add salt and pepper to taste, and garnish with the grated cheese and breadcrumbs.
About this recipe
All recipes are from The Kitchen Ecosystem by Eugenia Bone (Clarkson Potter, 2014).
Related Stories & Recipes
When my son was very young he was a binge eater. One fall he ate tomatoes and apples. Just tomatoes and apples. The following winter it was ground beef.
But after a full spring o...